Preheat your oven to 325°F (160°C).

In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until well mixed and it resembles wet sand.

Press the mixture firmly into the bottom of a 9-inch springform pan.

In a small bowl, toss the diced apples with cinnamon. Set aside.

In a large mixing bowl, beat the softened cream cheese with sugar until creamy and smooth.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until combined.

Pour half of the cheesecake filling onto the prepared crust.

Evenly distribute the spiced apple mixture over the filling, then pour the remaining cheesecake mixture on top, smoothing it out.

In a separate bowl, combine the flour, brown sugar, and oats. Sprinkle this mixture over the top of the cheesecake.

Bake for 50-60 minutes, or until the center is set but still slightly jiggly.

Allow the cheesecake to cool at room temperature before transferring to the refrigerator. Chill for at least 4 hours, preferably overnight for best flavor.